Ingredients
Scale
- 1 large head of cabbage
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: fresh herbs for garnish (parsley or thyme)
Instructions
- Preheat the oven to 425°F (220°C).
- Remove any loose or damaged outer leaves from the cabbage. Rinse under cold water and pat dry.
- Trim the base of the cabbage so it sits flat, then slice into 1-inch thick “steaks.”
- Mix minced garlic, olive oil, smoked paprika, salt, and black pepper in a small bowl.
- Brush the garlic oil mixture generously over both sides of each cabbage steak. Coat any loose leaves with remaining oil.
- Line a baking sheet with parchment paper or a silicone mat. Arrange the cabbage steaks and loose leaves in a single layer without overcrowding.
- Roast in the oven for 25–30 minutes. Flip the steaks halfway through to ensure even browning.
- Check that the edges are golden brown and slightly crispy while the centers remain tender.
- Optional: Sprinkle additional smoked paprika, chili flakes, or fresh herbs for garnish before serving.
- Serve immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Thicker steaks may need extra roasting time to become tender.
Avoid overcrowding the pan to achieve crispy edges.
Optional toppings like fresh herbs or grated cheese can enhance flavor without adding complexity.
- Prep Time: 10
- Cook Time: 30